Žirnių baltymų izoliatas 1000 g

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Prekė: Žirnių baltymų izoliatas 1000 g. Kategorija: Baltyminės maistinės medžiagos.

• Gamintojas: Linia Plus
• Modelis: 5907022921809
• Svoris: 1200 g

Product card 1000 g natural tasteless peas+20% free promotion cheaper 5 days

Protein isolate is a high-protein product with a very high protein content, above 90%, highest purified from unnecessary ingredients such as carbohydrates or fat.

plant protein isolate from peas substitute -Meat substitute

Hong Kong tofu derived from Buddhist cuisine

Vegan patty containing soy protein and mushrooms, originating from an Australian bakery

Tempeh burger

Vegetarian burger seasoned with onions, ketchup and cheddar cheese

Meat substitutes – products that resemble meat in taste, appearance, shape and chemical properties (they can be fried, baked, etc. ) This term means food products that do not contain meat, sometimes also other ingredients of animal origin, e.g. dairy products. These types of products are aimed at vegetarians, vegans, non-vegetarians who want to reduce the amount of meat in their diet for health, ethical or economic reasons[1] and people who follow strict religious recommendations, such as kosher or halal. Buddhist cuisine is the oldest in which the use of meat substitutes is certified.

1The need to replace meat in vegetarian diets

2Meat and dairy substitutes

2.1Meat substitutes

2.2Dairy substitutes

3Meat produced in the laboratory

4See also

5Przypisy

The need to replace meat in vegetarian diets

All these products are used to replace meat more in the context of diversifying the contents of the plate than supplementing food ingredients.

The myth of protein deficiency is particularly widespread. Vegetable protein allows you to meet the demand for proteins, vegetarians and vegans often even exceed the recommended values[2]. The only nutrient that a vegan diet does not provide (i.e. excluding dairy products), is vitamin B12, found only in products of animal origin[2], which forces the need for supplementation of this vitamin by vegans. Cobalamin deficiency (vit. B12) leads to serious health complications.

Meat and dairy substitutes

Meat substitutes[edit | edit code]

Recipes for certain meat substitutes have a tradition that lasts hundreds of years, such as:

• seitan – identified with gluten, a product obtained from wheat flour made with water, in a consistency very reminiscent of meat, cookable, baked and fried.
• fungi,
• rice,
• legumes,
• yuba – a soy meat substitute, which is formed in the form of a sheepskin coat on top of boiling soy milk,
• "meat" Robi - a product created by the Czechs, consisting of well-absorbed protein, does not contain fats, cholesterol and preservatives, advertised as a vegetarian and dietary product. Sold in the form of ready-to-heat products (e.g. cutlets, meatballs), salads, semi-finished products for further processing (for barbecue, etc. )[3]
• tempeh – a product obtained as a result of fermentation of soybeans,
• tofu,
• quorn

To the last two are sometimes added during the production of aromas of chicken, beef, mutton, ham, seafood, etc. Textured vegetable protein is also produced, which is obtained from soybeans, but can also be based on mycoprotein (Quorn product – not available in Poland) or modified skimmed peanut flour. Soy protein prepared in this way can be purchased in the form of granules, cubes or pork chops.

Dairy substitutes[edit

Dairy substitutes can be made from processed rice, soybeans (tofu, soy milk, soy protein), almonds, cashews, gluten, baker’s yeast or a combination of the above. These products are also enriched with aromas to taste like milk, cheese, yogurt, mayonnaise, ice cream, cream or butter. Many dairy substitutes contain casein, which is made from milk protein and are therefore not vegan.

Egg substitutes can be tofu, tapioca, mucus obtained from flaxseed, potato flour and other products that glue well the components of food subjected to heat treatment.

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